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Fig Paste for Filling

Three-quarters of a pound of figs cut into small pieces, ¾ pound brown sugar, ¼ pound seeded raisins, 1 cup water and the juice of half a lemon. Stew on back of stove until very soft, remove and add a dessert-spoon vanilla. Then put all through meat-grinder, and to clear grinder use 2 or 3 crackers. If desired, the cracker dust may be stirred into the paste. It is then ready for use and will keep indefinitely. Delicious between thin, delicate crackers or thin slices of brown bread. It may also be put on thin slices of Five Roses bread buttered in layers and cut down like cake. Selected.